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< September 20-2012 | Notes Library | October 4-2012 >

Weekly Market Notes for September 27, 2012

Hello Market Friends:

Every year in September I take a look at the tables for sunset times in Toronto. This Thursday the sun will officially set at 3 minutes past 7, but by next Thursday, it will go off duty at 9 minutes to, and that means it will be time for our annual move up to the rinkpad so we can still see what we're doing, thanks to the hockey lights. Enjoy meandering on the path one more time, and let your friends know where to find us for the Thanksgiving market!

The weather promises to be much more suited to square dancing than last week's, so caller Hannah Naiman and friends Georgina Blanchard and Heather Coiner have graciously agreed to come back and treat us to some, up by the basketball court from 5 to 6 pm. Stop by to get some tips from Blythe of Growing Spaces (our modest resident expert), and then come give it a go!

We'll have a guest chef up top by the rinkhouse doors, Bashir Munye, with two kinds of savoury dumplings: Organic Cajun Turkey, and Organic Roasted Squash with Homemade Red Curry Coconut.

Sosnickis' contribution: "Fall harvest is shaping up nicely! But still lots of summer variety to enjoy, despite the temp dipping down to 3 degrees this week! Enjoy these summer crops! New will be our Leeks starting and as usual our tables will be filled with colourful Peppers, Heirloom and Cherry Tomatoes, Eggplants, Potatoes, Onions, Kale, Cabbages, Garlic and Green Beans!" Jess & Ben

Ali Harris of The Fish Shak will be whipping up great healthy smoothies from market veggies.

At our house, we're loving the 'market menus' these days. Some current favourite dishes:

  • salads of fresh dark greens like Ted's mizuna and arugula and the spicy salad mixes from Knuckle Down, Woolerdale or Kind Organics, topped with roasted, sliced beets and Angelos' ricotta, along with a few walnuts and a drizzle of balsamic and olive oil;
  • fry-ups of gorgeous baby zukes from Shared Harvest or Plan B and onions, garlic, basil and tomatoes;
  • omelettes with a few of Forbes' incredible mushrooms and fresh market herbs;
  • everybody's eggplants roasted til they're begging for mercy and topped with raita or vinaigrette or mashed into garlicky spreads...mmmm, September is delicious.

See you at the market!

Anne Freeman

P.S. It's Organic Week in Canada and our market falls on the 50th anniversary of the publication of Rachel Carsonís Silent Spring. When you eat organic food, you honour the birds and the bees as well as your own health. Thank you to Dufferin's dedicated organic farmers for their efforts to grow in harmony with the environment.

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